Siopao

 

DOUGH INGREDIENTS:

4 1/2 cup all purpose flour

3 tsps. yeast

1 1/2 cup lukewarm water

4 tbsp. sugar

1/2 cup pork lard or vegetable shortening

PROCEDURE:

Dissolve yeast in lukewarm water. When dissolved, add sugar and  2-1/2 cup flour to make a soft sponge. Beat thoroughly with a wooden spoon. Set aside to rise until double in bulk (about 30/40 minutes) add remaining flour and 1/4 cup fat to sponge and mix well. Turn onto a slightly greased board using remaining 1/4 cup  fat. (pork lard for greasing is preferable) and knead until smooth. Divide dough into 24 to 36 pieces depending on desire sizes. Form into ball. Flatten on ball of dough with the heal of the hand and pull filling in the center. Gather the edges together and seal. Lay siopao on square piece of paper (sealed side under) and set aside to rise for 20 to 30 minutes

FILLING INGREDIENTS:

1/2 kilo pork, cut into small pieces or ground coarsely

2 onions quartered

1/4 cup soy sauce

1/2  cup water

2 teaspoon sugar

1/2 teaspoon aji-no moto

6 hard cooked egg, sliced(optional)

PROCEDURE:

Mix together soy sauce, water, sugar, salt, onions and pork. cook over low fire until tender. Remove pork from sauce. Use to fill siopao. Add egg slices and steam for 30 minutes or until done. Serve left over sauce with siopao.

SERVINGS: Good for 5-6 persons